Robert Irvine

Robert Irvine



Birth Name


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This renown chef, a native of England, started cooking in the Royal Navy as a teenager, from there he was promoted to the Royal Yacht. After his service ended, he immigrated to America where he worked at several of Trump's hotels and casinos. The recipient of multiple culinary…more


Trivia and Quotes

  • Trivia

    • Monica Taylor, who helped plan Irvine's Web site. Says he owes her and her partner about $10,000.

    • At Salt Rock Grill in Indian Rocks, Irvine ordered oysters and asked for a mignonette sauce. When the waiter couldn't produce it, Irvine ordered the ingredients brought to the table, and prepared the sauce himself.

    • Robert lied about his credentials, including having designed Princess Diana's wedding cake.

    • 1. Irvine lied about being a knight in England
      2. lied about the nature of his college degree
      3. was not really a full-fledged "White House chef"

    • Robert Irvine was selected as one of the "25 Fittest Guys in America" by Men's Fitness magazine in 2007.

    • Robert Irvine appeared on Iron Chef America with Tyler Florence December 2007.

    • In 2003, Robert Irvine started his own company, The Irvine Group.

    • After he left the Royal Navy, Robert's travels included Bali, Jakarta and Ho Chi Minh City as a culinary consultant. He also was the executive chef on several cruise ships.

    • Robert served as the Culinary Director for the Taste of the LPGA, one of the most prestigious events of the Ladies Professional Golf Association tour.

    • As Trustee of the American Academy Hospitality Sciences 5 Star Diamond Award, Robert represents all the 3 Star Michelin chefs worldwide and serves on several judging panels and culinary committees throughout the US and Europe.

    • Robert's professional accomplishments include Certified Executive Chef in the American Culinary Federation, Chef Professional of La Toque Blanche International and recipient of the Chef's 5 Star Diamond Award from the American Academy of Hospitality Sciences 1998-2006. He also was honored by the Carnegie Institute of America and the American Tasting Institute.

    • Robert is the executive chef for the Resorts Hotel and Casino in Atlantic City.

    • He has written a cookbook, Misson: Cook!, it is going to come out in September 2007, published by Harper Collins Publishers.

  • Quotes

    • Robert: If you are a chef, your life is devoted to giving pleasure to other people. We are creative and what we create is gone almost instantly, but there's always the thought that maybe tomorrow we will create something even more spectacular.